Farro with Asparagus Pesto Avocado Fried Egg
Ingredients
- 1 cup dry farro
- 2 garlic cloves
- Pinch crushed red pepper
- 1 cup fresh basil leaves, packed
- 3 ounces toasted almonds, chopped, divided
- 2 ounces grated pecorino cheese
- 1 lemon, zest and juice
- 1/4 cup olive oil (plus more for farro and egg frying)
- 1 avocado, peeled, seeded, and cut in bite size chunks
- 2 ounces feta, crumbled
- 4 eggs
- salt and freshly ground black pepper
- 1 1/2 pounds asparagus, cut in 2? pieces, divided
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